Mediterranean Zucchini Noodles with Sun-Dried Tomatoes

Ingredients

• 1 jar (10 oz) sun-dried tomatoes, drained (reserve 5 Tbsp oil), thinly sliced
• 1 lb zucchini noodles
• 1 tsp chopped garlic
• Salt and pepper to taste
• 1/2 cup dry white wine
• 1 pkg (5 oz) baby spinach
• 1 container (4 oz) goat cheese
• Chopped walnuts, toasted, for garnish

Directions

1.  Heat 2 Tbsp reserved oil in large sauté pan on MED-HIGH. Add zucchini noodles; cook, stirring occasionally, 4-5 min. Transfer zucchini noodles to serving platter.

2.  Add remaining reserved oil to same pan on MED-LOW. Add garlic, salt, and pepper. Cook, stirring occasionally, 2-3 min until garlic is browned.

3.  Add wine, sundried tomatoes, and spinach to pan; toss to combine, until spinach is wilted. Top zucchini noodles with tomato-spinach mixture; garnish with cheese and walnuts.